Yunnan congou from upton tea company, 4.5 g leaves in ~500 g water (i have a tea scale but not a kitchen scale currently, which says a lot about my priorities lol so this is converting from imperial cups) poured at just under boiling into a preheated pot. 4 min steeping time, no rinse

This is a rolled tea — by 4 min its mostly unfurled but you can still see some traces of shaping in the basket

rolled teas tend to be pricier but they help keep the leaves intact & can also lend themselves towards better / more interesting resteepings

strongest note on the dried leaves for me is dried fruit? more like the note one would call “raisiny” in sherry than raisins themselves. Younger sister (who was half asleep eating cereal) described it as “like black tea” and “warm and bright”

Steeped leaves loose the sweet smell from the raisins but keep the fruit, which combined with the much more prominent tannin smells ends up something closer to red wine